Italian plum crisp

 I made this last night from my plums off our tree and it was a huge hit so I want to remember the recipe!

Preheat oven to 350 degrees

-2-3 cups quartered Italian (small) plums

-1/3 cup pure maple syrup

-1 tsp vanilla

-1/2 tsp cinnamon

-1/4 tsp cloves

-3 Tbsp corn starch 

Mix above together in a bowl until all the fruit is coated.  Pour in a buttered 9X9 pan. 

Combine the following in a food processor with blade:

-1/2 cup and 1/8 cup flour

-1/4 cups rolled oats

-1/4 cup brown sugar

-1/8 cup white sugar

-1 stick cold salted butter cut into cubes

1/4 cup sliced almonds

Pulse until mixture looks lumpy and starts to stick together.  Pour over top off fruit and cook for 35-45 minutes.  Fruit should be bubbly and the crisp topping should be starting to brown around the edges.

Garlic lemon grilled shrimp

-large bag peeled and uncooked frozen shrimp, thawed

-1 lemon zested

-1 lemon juiced

-4 large cloves garlic, finely chopped

-1Tbsp Italian seasoning 

-1/4 cup white cooing wine

-1 1/2 tsp salt

-pepper

-1/4 cup olive oil 

Place thawed shrimp in a large bowl and pour oil, salt, garlic, pepper, Italian seasoning, white wine and lemon zest. Stir to coat all the shrimp with the marinade. Marinate for 30-60 minutes. Squeeze lemon juice over shrimp and toss again to distribute. Marinate for another 5 minutes and then thread shrimp onto metal skewers. Pierce through just above the tail and toward the top so the shrimp will lay flat on the grill. You should have about 4-5 shrimp on each skewer. 

Reserve marinade and transfer to a small saucepan and bring to a boil. Let boil for 2 minutes and then turn down to simmer until it reduces by half. Preheat your grill to smoke and smoke the skewers for 10 minutes. Remove the skewers and keep warm while you turn the heat up 350 degrees. Place skewers back on the grill and cook for 3 minutes and then flip the skewers and cook for two more minutes or until all shrimp is pink. Remove shrimp from skewers and place on a platter. Pour the reduced marinade over the top and serve immediately.